Vegan Spinach Lasagna with Homemade Dairy Free Ricotta

This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta, plus some delicious pasta sauce from my new friends over at Otamot, this delicious Vegan Spinach Lasagna totally hit the spot!! Read below for my easy, dairy free, and cashew free ricotta recipe!

My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!

This recipe is for a 9x9 pan of lasagna…but is easily doubled if you want to make a large pan.

What you are going to need to buy:

To make the dairy free ricotta:
16 oz Silken Tofu, drained
3/4 c of Nutritional Yeast
2-3 tablespoons of Minced Garlic
1 tablespoon Lemon Juice
1 tablespoon Salt

To make the Spinach Lasagna:
Vegan Ricotta
Tomato Sauce
1.5 cups spinach, Chopped
1/2 cup Dairy Free Mozzarella
Lasagna Noodles
Dairy Free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees

To make the dairy free ricotta:
Slowly pulse ingredients in a blender until the mixture comes together. Do not over-blend or it will get too runny! You can always finish mixing by hand.

To the ricotta mixture add your spinach and dairy free mozzarella.

To assemble the lasagna:

Cook your noodles based on the packaged instructions.
Add 3 tablespoons of pasta sauce to a 9 x 9 baking dish.
Layer your noodles, ricotta and cheese mixture, and pasta sauce and continue to build the lasagna until 3 layers have been achieved.

Top the final layer with noodles, cover with remaining sauce, and sprinkle with parmesan cheese.

Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes until bubbling!
Let stand for 10 minutes before serving and enjoy!

Love, Light, and Lentils, my friends!